With regret, I won’t be using this recipe again. Made these for brunch on Sunday replacing wheat flour with gf flour . Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. Add coconut milk and stir until well combined. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. The taste is delicious though (and I even used a little less sugar than was recommended). It could be that the flour blend just wasn’t as absorbent as our DIY blend. Vegan lemon poppy seed muffins that actually deliver lemon-y flavor. Thank you for all your wonderful recipes. I just made some lemon chia seed muffins with raspberries a few weeks ago – they just SCREAM spring :). Hope that helps! If only they didn’t have that 1 C. of flour that isn’t gluten free :-(. Almost half the muffin was wasted. So glad you enjoyed these muffins, Katherine! No gift befits the food-obsessed people in your life like a cookbook. Moist, oh so fluffy and bursting with lemon flavor they are a true delight. Yes I think you should be able to double the recipe to make a cake without any difficulties! Thanks so much Dana! Got 12 just like you said and mine looked just like yours. Hope that helps! Agreed! So quick and easy to make and very healthy. Not a crumb left! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I also kept out the extra 1/3 cup sugar and they were totally fine. I also used organic cane sugar and lemon juice for the glaze. print. If glazing, whisk the sifted powdered sugar and lemon juice together in a small bowl until a thin, pourable glaze is formed and brush or drizzle on the muffins. These are delicious!! Drizzle 1-2 teaspoons over each cooled muffin. Hi Vanessa, You can sub a grated apple or pear! Do the nutritional facts include the frosting recipe? I ended up using LSA (ground linseed, sunflower seeds and almond) as I was trying to keep down my cost. These will definitely make their way into my baking rotation! Thank you so much… I love you recipes!!!!!!!! apple cider vinegar. One time I used (soy) yoghurt instead of applesauce and left out the additional milk. I can confirm too, that this can also be done as a loaf. These healthy lemon poppy seed muffins are just the right amount of moist. Thank you! made these this afternoon. Hi Martha! Thank you :). Ok…these are hands down, THE best vegan muffins I have ever made!!! I will make your lemon glaze and share a photo on IG. My adjustments: Instructions. Alongside meyer lemons, no less. I’ve tried dates as a substitute for a few things. Hi Dana …. You could try it using chia seeds as a replacement for the flax! The lemon flavor is just perfect and it’s very moist. ;), delicious and excellent consistency! It’s on demand! NOTE: Recipe retested and updated 07/11/19 to improve texture, flavor, and address muffins sticking to liners. Muffins are usually an easy undertaking with a predictable outcome . I am so sad to see that only one muffin has 14 grams of sugar and I am realizing that I have eaten more sugar today than possibly in the past week. The only thing I changed is the substitution of coconut oil with cold-pressed extra virgin rapeseed oil as I wanted to reduce the amount of saturated fat. Your photos are begging me to make this recipe too. I tried one without the glaze and then glazed the rest and I actually prefer it without, which surprises me. Glad they still turned out well! And 1.5 cups of almond flour instead of oats. 10/10 recommend this recipe!! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! 1:04. They came out perfectly moist and tasty. Vegan Lemon Poppy Seed Muffins. Also my muffins came out dense- and I believe its because I added in some whole wheat flour to thicken up the mix. 1-bowl, 30-minute vegan meyer lemon poppy seed muffins with a 2-ingredient lemon glaze. Let us know if how adding baking powder goes! Hi Dana these look great! ever….. :( I made these today and the center never got done. Then check every few minutes thereafter until it’s golden brown and a toothpick inserted into the middle comes out clean. Topped off with a simple sweet glaze, these muffins are perfect as a semi sweet … I did a few subs. Serve them with a matcha latte or chai tea. Just made these muffins. Thanks for sharing, Sher! Your photos really show off how moist those muffins are, I’m impressed! They were quite the hit! Will keep covered for several days at room temperature. 1 rating. Jerk. Do you think is this because the apple sauce? Scale 1x 2x 3x Ingredients. Wonderful! Yes you can, I would use 2 regular eggs! Course: Dessert. It’s perfectly sweet! My icing turned out funny so I ended up using 2 tbsp of lemon juice for the 1 cup of powdered sugar but other than that everything was perfecto. We even got our dad’s seal of approval, and when we told him these babies were allllll vegan and organic, he stopped mid-bite! They just melt in the mouth. Didn’t add the glaze and they are perfectly sweet. Five Star Review that is based on actual experience. Thanks, Any ideas for replacing oats, my son can’t have oats. Just a couple of questions – I used cupcake liners and lots of the muffin stuck to the liner. Just made these muffins…well sort of. After cooling they practically slid out of the baking cup and I didn’t have a problem at all with them sticking. Loved this recipe! I used regular lemons because a friend gave me a bunch from his tree, made them gluten free and used coconut sugar. I’ve replaced the almond meal with finely grounded hemp press cake, which is the byproduct from pressing oil from hemp seeds. Hi! https://schoolnightvegan.com/home/vegan-lemon-poppyseed-muffins ? The flavor of fresh lemon juice and zest along with the crunchy poppy seeds will make these bite size muffins a mega hit. That was poor business practice by FB. I followed the recipe pretty much as is aside from a few minor tweaks. John and I have a giant succulent that I’ve kept alive for 4 months now (impressive for me), and we just adopted two more baby ones from Trader’s yesterday. Yay! However, since I didn’t have any muffin trays around, I used a glass dish to use for a cake style version. Hi Ayshe, so sorry to hear that was your experience! Good luck! I just made these for a potluck. 20. The muffins look lovely and I’ll try them this weekend but I need a cake to take to a dinner party. Set aside. And I. That glaze looks perrrfect! My daughter and I are both dairy free, and she LOVES lemon poppy seed muffins, so we will def give these a whirl!! I made these and everyone loved them! Perfect, thank you! Should I increase the apple sauce as a substitusion? We did have to cook them for a little longer than 22 minutes though, probably around 28mins instead. Although it will change the color. What do you suggest for adjusting the amounts? To make these delicious vegan pluot lemon poppy seed muffins, of course. By doing so, that can cause too much air to get into the batter. I brushed the glaze on lightly to the tops. I love love love lemon so the super lemony-ness of this recipe was ideal for me. Looks delicious! Natalie. 1 1 ⁄ 2 cup So Delicious Dairy Free Vanilla Coconutmilk. Thanks for sharing! My editing eye missed that! Terrible outcome. Thanks for sharing, Lori :D, I made these tonight, but simplified the recipe a bit by replacing the flax and oil with more unsweetened applesauce (plus 2 tbsp. Like all muffins, these are best on the day they’re made. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Although it will change the color. Great recipe! Approx. It truly turned out great! Share on facebook. Thanks for the recipe, Dana! . 1 1 ⁄ 2 tbsp. Very disappointing outcome. Thanks for sharing! Thank you for your feedback. These Gluten-Free Vegan Lemon Poppy Seed Muffins are moist and fluffy, fresh and tangy and healthy enough for breakfast! Print Pin Rate. Thanks for the easy, delicious recipe! I have been craving muffins ever since I switched over to plant based foods only. Hmm, that’s tough! But for my friends with a sweet tooth I made the frosting and added in vanilla, poppy & chia seeds. of plain greek yogurt in stead of applesauce because I didn’t have them. Thanks! I am an experienced baker and fortunately my guests have tasted my baking before and told me the recipe was to blame..lol. Hi! The frosting here is light and lemony – it’s made with vegan cream cheese, maple syrup, Meyer lemon juice, and lemon zest. Total Time: 1 hr. These are the perfect vegan lemon poppy seed muffins! Freeze for long-term storage (up to 1 month). Hi Patti! – Elaine. Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. I used only 2 TBSP of coconut sugar and then per a Heidi Swanson lemon muffin recipe added 1/3 cup of raw millet, which sounds weird but tastes delicious and adds nice crunch along with the poppy seeds. When things come into season (where I live) it excites me and I must experiment. 1 ⁄ 2 tsp. I actually didn’t need the almond milk since the batter was wet enough already. Pour the dry ingredients into the wet, and mix again until you have a thick and consistent batter. https://shortgirltallorder.com/vegan-lemon-poppyseed-muffins Thanks for all the wonderful recipes! We retested recently to make sure the measurements were correct. Calories: 268 kcal. Ingredients . Mix the icing sugar and lemon juice until smooth. He’s my arm candy/hand model ;D. hahaha that is too funny! I was a bit worried because my batter was definitely pourable (not sure how that happened), but they still turned out nice and fluffy. OMG these are amazing. I also added a teaspoon of baking powder to help with rise. Thanks so much! These Paleo Zucchini, Lemon & Poppy Seed Muffins are a great way to use zucchini which is in abundance this time of year! I read your blog frequently and find it very inspirational for clean eating :). Share on twitter . Vegan. Thanks for sharing! I am about to make another batch for my friends since they were all jealous they did not get any the first time I made them. These muffins are the BEST!!! Grease or line a muffin pan with 12 paper muffin liners. That glaze, swooon! Let us know if you try it! Your daily values may be higher or lower depending on your calorie needs. I baked for 24 minutes; it probably could have stayed in a min or two longer, because the muffins stuck to the liners. Is it possible to leave the applesauce out? Hi Dana, I tried this recipe but the result was not as good as I expected. Enjoy these lemon poppy seed muffins with alone or with a dab of butter for breakfast, or even as a light snack or dessert. Ironically your website boasts healthy choices yet the icon (thumbnail, mini picture) associated with your website when I did the Facebook share is of a cocktail made with Kahlua. Hi! Do you think doubling the recipe will work? I didn’t time them, but they are wonderfully moist and delicious! We subbed chia seeds for the poppy seeds and they came out perfectly! They are so fluffy, flavourful and absolutely delicious. -brown sugar for cane sugar. I used two cups of oat flour and it came out delicious :) also it is was super easy to just throw my rolled oats into the ninja and make flour! Substituted the flour for gluten free and replaced the almond meal (because I didn’t have any) with ground oats into oat flour. It’s moist, light, sweet, and zipping with tangy lemon flavour. Will definitely make these again (: I substituted an additional 1/4 cup of maple syrup for the sugar, and did 1/4 cup of unsweetened applesauce for the oil to make them oil-free and refined-sugar free. Right now they’re still warm and sticking to the liners, but we’ll see if they pull away once they’re cool. AS in, the next day almost. Amount is based on available nutrient data. Muffin became too sticky. LEMON POPPYSEED MUFFINS. Add flour, almond meal and oats and stir with a spoon or spatula until just combined, being careful not to over-mix. Sometimes I just can’t figure where I go wrong! A delicious and easy vegan lemon poppy seed muffins recipe that comes out of the oven lovely and moist. I would love to experiment with how to up the lemon flavor in the future, but these were a great first batch. Thank you ! You can also, Cheesy Broccoli Hashbrown Bake (Oil-Free), Orange Cranberry Crisp (Gluten-Free & Easy! Wholesome I just did a refresh share attachment and the real photo came back. I baked them for 12 minutes on 375 convection. I haven’t, but I bet if you subbed the all purpose with a gluten free flour blend it would work! Hope this helps! Is their any substitute for the applesauce? Hi Natalie, so strange! A delicious and easy vegan lemon poppy seed muffins recipe that comes out of the oven lovely and moist. And extra lemon in the icing is a win in my book so it all worked out =). I am surprised that the batter is still not cooked through after an hour in the oven at 375 degrees… Do you think baking with rice flour takes longer? It sounds like something definitely went wrong as others have had success with this recipe. Hi! Simply incredible. The optional addition of a ripe banana makes these muffins very moist and sweet. Sometimes a recipe asks you to make it. This is good as I’m meant to be on a diet :) I posted photos on Instagram and hashtagged you. Hi Caitlan, we have updated the recipe to address issues with sticking to the liners and not rising fully. Lemon Poppy Seed Muffins (Vegan, Gluten Free) - Duration: 1:04. The lemon zest and lemon juice goes so well with the poppy seeds. Stir into sugar mixture. I didn’t have enough apple sauce I took 2 tablespoon of apricot jam and added some almond milk to it and it worked. Wish me luck. You will not be subscribed to our newsletter list. Prep Time: 10 minutes. I tried this recipe in a jumbo muffin tin (6 large muffins) and baked it for around 24 minutes. But when you take a moist, perfectly tender and bouncy, citrusy sweet LPSM (lemon poppy seed muffin), and top that little bundle of all things happy and good with chocolate ganache…it’s magic, friends. Just be sure to zest the very top of the lemons and not too far into the rind or else it can come off a bit bitter. Rice flour alone can either, turn gummy because of, as noted, absorbing excessive moisture, or be grainy. Very moist and full of flavor. I just made them tonight without any oil. The flavour and texture of these was amazing, just what I was craving. Since I don’t have any muffin tin and I’d like to test this recipe, do you think I can bake it in a cake tin as a whole cake ? Just made these and followed directions exactly and yummy! What can be substituted for the flax egg if allergic, thanks. We’d suggest reducing the sugar instead of the maple. Between running to check on my sick kiddo, washing my hands each time I went back to baking. Mmm…these are good! So good and so addicting!!! Your recipients are going to love them. Hi Patty! I would love one of these right now!! ingredients. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. No guarantees, but it’s worth a shot! The lemons were from the tree in the backyard, I have no idea what type they are. What would you recommend I change? I just love these! They were very gummy. The mixture of non-dairy milk and vinegar/lemon juice is to make a vegan alternative for sour milk or butter milk. It was actually a weird block of coconut sugar that I randomly got at an Asian store, so I had to process it until it had texture like molasses. What do you propose? Better luck next time! Information is not currently available for this nutrient. Thank you. Zest lemon(s) at this time. Unfortunately this recipe didn’t work for me. Bobs red mill scotish oats for the oats (they are a bit more ground) And for the ‘milk’ I used apple juice. I’ve made these muffins for years now, to the point where all my friends and family request these anytime they are given the chance. Thank you. I used 10 oz. Each oven is going to be different but you can keep the temperature but bake them for 10-12 mins. Hi I’m gluten free, can I substitute the pastry flour for your gluten free flour mix in this? If you like the recipe, please post a picture of what you make on Instagram and share it with me with @piloncilloyvainilla and #brownsugarandvanilla for me to see. Only mine are all gone. Enjoy them for a wholesome breakfast, brunch, snack, or dessert! Omitting the banana will result in a more lemony flavored muffin but the muffins are just as delicious. Lemon Poppy Seed Muffins! thanks for sharing your changes, Jennifer! We’re so glad you enjoyed it! We’re so glad you enjoy our recipes! Not to mention, it’s extremely versatile in that you could sub or omit the poppy seeds for fruit, nuts, or seeds. So the muffins alone, FLAWLESS. Of course, they would make a wonderful edible gift for Christmas to celebrate with friends … I have these in the oven now and am worried. I used all purpose flour, and I subbed the almond meal and rolled oats, for regular oats. I would use a toothpick to check! Next time I think I will add more lemon because I just love the flavor of it! Was worried about being overpowered by coconut oil and even maple syrup…nope! 1/3 cup meyer lemon juice (or regular lemon juice) 1 tsp vanilla or lemon extract (optional) 1/4 cup melted coconut oil or avocado oil. Ingredients. You saved Vegan Lemon-Poppy Seed Muffins to your. It worked for the recipe, but I probably won’t be buying it again! I love how golden and buttery (looking) those tops are. These have great flavour. Even my non-vegan/GF friends and family gobble these up so fast I usually have to make at least two batches. I am hoping to modify from muffins to a bundt cake. Hi, Ann! This is seriously one of my favourite muffin recipes, and I’ve tried A LOT. 2 c. granulated sugar. Ingredients. Hi Ann, we’re so sorry to hear these didn’t turn out as expected! Once made, set aside to thicken. Easy to make in just 1-bowl using healthy ingredients! :). They didn’t cook inside and were crispy on the outside. 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